Edible Insect Recipes: Pineapple Crick Sticks
Dec. 8, 2019
May contain affiliate links.
Recipe contributed by DON PEAVY
Total: 30 mins; Active: 10 mins; Serves 4
- 1 large pineapple
- 1 tbsp olive oil
- 1 cup Sustainable Boost crickets
- 2 tbsp honey
- Sustainable boost turmeric
- Sustainable boost ginger
- 1 cup semi-sweet dark chocolate chips
- 1 cup pistachios (chopped)
1. On a sturdy cutting board, cut the top and bottom off the Pineapple then trim off all the rind from the sides. Cut the Pineapple in half lengthwise, remove the core, then cut the halves into wedges. Arrange the wedges on paper towels to absorb excess moisture. Insert Skewer/Lollipop Stick into each pineapple wedge and set aside.
2. Heat Olive Oil over medium heat and add Crickets to pan and quick-crisp for about 1 minute. Remove from heat and add Honey, Sustainable Boost Turmeric and Sustainable Boost Ginger. Mix until all ingredients are evenly incorporated. Transfer to a bowl then set aside.
3. Place a small saucepan over medium-low heat, add Dark Chocolate Chips and stir constantly until completely melted. Remove from heat.
4. Line a baking sheet or large plate with wax or parchment paper. Dip each of the Pineapple wedges into the Chocolate and place on the wax paper. Lightly press the Crickets into the bottom half of the chocolate on the Pineapple wedges. Lightly Press the Chopped Pistachios on the top portion of the chocolate on the Pineapple wedges.
5. Place the sheet/plate of Pineapple wedges into fridge for 15 minutes to set or until ready to serve.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!